#theedgyveg

[vegan-nom-noms]

Vegan Loaded French Fries With Tofu Scramble And Crumbled Sausages

[woodandgrains]

wellington

[crankyveggiegirl]

The Edgy Veg’s ‘Buffalo “Chicken” Dip’ Review

When it comes to veganizing comfort food recipes, The Edgy Veg is by far one of the best. Her recipes are so quick and painless that even the worst of cooks can execute them with ease. Seeing as how I’ve been watching her for YEARS, I finally decided to review one of her recipes only moments before this video came out. It was practically fate... Here is my review on her Buffalo “Chicken” Dip.

Her recipe calls for jackfruit, which I have personally never been a fan of, so I was a bit skeptical at first of how it would turn out. Besides that, any recipe that requires vegan cream cheese and buffalo sauce is worth a shot in my opinion. 

To make the dip, all you do is mash the jackfruit and combine it with the buffalo sauce, vegan cream cheese, vegan cheese shreds, vegan ranch dressing, and green onions. When I made it, I used The New Primal’s Medium Buffalo Sauce, Kite Hill’s Chive Cream Cheese, So Delicious’ Cheddar Jack Shreds, Follow Your Heart’s Vegenaise, dill, garlic powder, and a splash of almond milk. I threw everything into my food processor, pulsed it about 3 times, poured it into a baking dish, and popped it into the oven for 25 minutes.

Even though I've never actually tried real buffalo chicken dip, it’s safe to say she knocked this out of the park. It was so easy to make and came out so delicious. I served it with some broccoli florets and baked Italian bread and it was like I was eating an appetizer at a restaurant. I will say that when I make this again, I am going to try pan-frying or baking the jackfruit beforehand with some cajun spices to get it to a drier consistency and add some more depth of flavor. Either way, this is definitely going on my list of vegan comfort favorites. I give this recipe a 10/10!

Give this post a like if you want to see more vegan recipe reviews from me.

[vegan-nom-noms]

Chocolate Pudding

[sinequanonlioness]

Let you know when I try a few recipes! #newbooks #nerdlife #bibliophile #howcountrygirlsgetdown #theedgyveg

[whatdoesntkillyou23]

So happy to see this when I got home today! 🙌🙌🙌 #theedgyveg #vegancookbook

[kamikazekitchen]

Because.... BACON.

HO.  LEE.  CRAP.

Seriously.  This might be one of the most important recipes I have come across in a long time. Are you sitting down?

What if I told you that I have just tried the most delicious... incredible.. VEGAN bacon? 

HOLD UP !!  Before you all go storming off thinking I have lost my mind... hear me out!

I stumbled across this recipe from a girl who calls herself The Edgy Veg. (If you get a moment, seriously, check out her YouTube channel.  So many amazing recipes.  BONUS?  She’s Canadian! woot!)

I admit.  I was uber skeptical.  I have tried many a “vegan” substitute, and have been mightily disappointed when it comes to vegan versions of bacon.

So.  It was with hesitation that I tried out the recipe.

OH GOD WOW.

This recipe not only LOOKS authentic - it TASTES authentic .,, and it’s good for the soul too!  

WHAT DO YOU NEED:

* 8-10 PIECES OF RICE PAPER

* 2 TBSP OLIVE OIL

* 2 TBSP OF NUTRITIONAL YEAST (found at Bulk Barn)

* 3 TBSP TAMARI (found in the International aisle at Food Basics)

* 1/2 TBSP GARLIC POWDER (NOT SALT!!)

* 1/4 TSP LIQUID SMOKE (usually in the condiment aisle)

* 1/2 TBSP MAPLE SYRUP

* 1/4 TSP GROUND BLACK PEPPER

* 1/4 TSP PAPRIKA

LET’S DO THIS THING!

1) Put two pieces of rice paper together and cut strips out.  I tried to use a knife, but it wasn’t working very well -- so I switched to kitchen shears. 

2) Mix up your marinade.  (I made the mistake of mixing the marinade BEFORE cutting the rice paper... and it started to separate by the time I wanted to use it.  So, don’t so what I did!).  After assembling ingredients in a bowl, whisk briskly.

3) Get a shallow bowl.  Fill slightly with water.  Take your strips of rice paper and quickly dip each strip in the water. Now press the strips together. (essentially “gluing” them).  Place on cookie sheet lined with parchment paper

4) Using a basting brush (and after a quick stir of the marinade), baste each side of the rice paper strips - coating with marinade.  (It was here that I started to feel a glimmer of excitement that this might ACTUALLY work!

5) Preheat your oven to 400 degrees F. When the oven is hot enough, slide your tray in and begin your timer.  6-8 minutes is what the recipe called for, BUT!  KEEP AN EYE ON YOUR “BACON” (as rice paper burns very quickly!!)  I found that mine were ready to come out at the 7 minute mark.

6) When the time is right... slide your tray out and let “bacon” cool.  I took this opportunity to ‘shape’ the strips into a more bacony (ya, I made that word up!) appearance.  BEHOLD!

7) Next logical step?  OPEN MOUTH AND TASTE THE BACONY GOODNESS! (If y’all were expecting a pic of THAT... sorry to disappoint! So here is a pic of me HOLDING the bacon instead)

CAN YOU FREAKING BELIEVE IT??

It really DOES taste good!!  The first time I tried the recipe, I found it a tad TOO salty -- so I cut down on the garlic powder, and liquid smoke.  Perfection!

HELPFUL HINT:  

If you place the bacon in a sealed tupperware container, it will soften the strips again :)  If not? You can just wrap it up and keep it “crisp” :)

Good for up to 3 days at room temp (in airtight container), or a few weeks in the fridge!

Healthy living just got a whole lot more exciting for me.. and hopefully you too!

Enjoy!

KK